Meatferm cultures are composed of selected strains of Lactobacillus and Staphylococcus formulated in combination with each other in order to obtain specific characteristics in terms of aroma, color and structure during the production of salami.
The advantages of these Meatferm cultures are:
-To standardize the color, structure, aroma and maturation process of salami.
-To reduce the possibility of development of undesirable microflora (contaminants), thanks to the inoculation of raw meat with a high battery charge of selected strains.
-To substitutes of preservatives with a natural solution to keep the salami for a long time.
Meatferm cultures are classified into 2 groups:
Acidifying cultures
Protective cultures
